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Indian Muffins

Take one quart of yellow cornmeal, and stir boiling water into it to make a thick batter. When cool add two ounces of butter, a little salt, and two eggs. Bake at once in small cakes on a griddle, and when one side is brown turn the cakes over. If liked, add a tea-spoonful of yeast, and make into a dough of soft consistency, which should be covered up in a warm place to rise. Bake in rings as soon as risen. The dough will take about two hours to rise. Sufficient, one muffin to each person.